Cranberry Jam with Allulose
Cranberries retain their sharp acidity and fiber, while allulose helps create a thick sweet base without regular sugar. The jam pairs well with cream cheese, full-fat yogurt, and small portions of keto baking.
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Inventory: Blender
435
Servings: 8 (1 serving ≈ 81 gram)
Digestion time: 2 hour
Place the frozen cranberries (400 g) in a bowl, add allulose (250 g), and let them soften briefly. Blend with an immersion blender.
Transfer the cranberry mixture to a saucepan, bring it to a boil, then reduce the heat. Cook for 20–25 minutes, stirring occasionally, until thickened.
Cool, transfer to a clean jar, and refrigerate.
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